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Recipes
Basic White Bread
By LyndaB
Set machine to Bake or bake rapid mode
- 3 cups (14 3/4oz) bread flour
- 1.5 tsp salt
- 1.5 tbsp dry milk
- 1.5 tbsp butter
- 1.5 tbsp sugar
- 1 1/4 cup water
- 1 tsp dry yeast
Spaghetti alla carbonara
By LyndaB
First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oilhas been adde...
- 8 oz (225 g) dried spaghetti
- 5 oz (150 g) sliced smoked pancetta
- 2 large eggs, plus 2 extra yolks
- 4 tablespoons Pecorino Romano, finely grated, plus extra to serve
- 4 tablespoons double cream
- little olive oil
- freshly milled black pepper
French Onion Soup
By LyndaB
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed gar...
- For the croutons:
- 1 ½ lb (700 g) onions, thinly sliced
- 2 tablespoons olive oil
- 2 oz (50 g) butter
- 2 cloves garlic, crushed
- ½ level teaspoon granulated sugar
- 2 pints (1.2 litres) good beef stock (see link to recipe at the end of the method)
- 10 fl oz (275 ml) dry white wine
- 2 tablespoons Cognac
- salt and freshly milled black pepper
- French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
- 1 tablespoon olive oil
- 1-2 cloves garlic, crushed
- To serve:
- 6 large or 12 small croutons (see above)
- 8 oz (225 g) Gruyère, grated
- Pre-heat the oven to gas mark 4, 350°F (180°C).
Malt Loaf
By LyndaB
USE BAKING POWDER IN THIS
- 8 tbsp malt extract
- 90 ml/3fl oz hot strong tea
- 170 g/6oz wholemeal self raising flour
- good pinch ground mixed spice
- 80 g/3 oz raisins
- 80 g/3 oz sultanas
- 1 egg
Basque Chicken
By LyndaB
Start by seasoning the chicken joints well with salt and pepper
- 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
- 2 large red peppers
- 1 very large or 2 medium onions
- 2-3 tablespoons extra virgin olive oil
- 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
- 2 oz (50 g) sun-dried tomatoes in oil
- 2 large cloves garlic, chopped
- 1 level tablespoon sun-dried tomato paste
- ½ level teaspoon hot paprika
- brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
- 10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
- 6 fl oz (170 ml) dry white wine
- ½ large orange, cut into wedges
- 1 level teaspoon chopped fresh thyme
- 2 oz (50 g) black olives (pitted if you prefer)
- salt and freshly milled black pepper
Lemon Chiffon Blueberry Squares
By LyndaB
1. Preheat oven to 350° F (175° C)
- 2 * 2 Tbsp (30 ml) sugar
- 2 * 2 Tbsp (30 ml) butter, at room temperature
- 3 * 3 Tbsp (45 ml) skim milk
- 1 * 1 cup (250 ml) all-purpose flour
- 2 * 2 Tbsp (30 ml) Epicure’s Lemon Chiffon Fruit Dip
- 3 * 3 eggs
- 1/4 * 1/4 cup (60 ml) sugar, + 2 Tbsp extra
- 2 * 2 Tbsp (30 ml) Epicure’s Lemon Chiffon Fruit Dip
- 1/3 * 1/3 cup (80 ml) all-purpose flour
- 1/2 * 1/2 tsp (2.5 ml) baking powder
- 1/2 * 1/2 cup (125 ml) fresh blueberries
Mexican Wedding Cookies
By LyndaB
Please the nuts along with 2 tbps (25g) of the flour from the recipe into your food processor, and process until th...
- 2/3 cup (65 grams) pecans, walnuts, hazlenuts
- 1 cup (227g) unsalted butter, room temperature
- 1/4 cup (30g) icing sugar
- 1 tsp (2g) pure vanilla extract
- 2 cups (260g) all purpose flour
- 1/4 tsp salt
Beer batter
By LyndaB
Mix together. Coat fish in flour first before putting into batter
- 12 ounces beer
- 1 1/2 cup AP flour
- 1 tsp paprika
- 1/8 tsp pepper
- 1/8 tsp salt
TABLE
By LyndaB
Sour milk = 1 cup + 1 tbsp lemon juice leave 15 mins 1/2 cup butter = 113g 1 cup butter = 227g make SR flour = 1...
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